Thai Beef Noodle Bowls combine tender beef, crisp vegetables, and fresh herbs over creamy coconut-lime-cilantro noodles. This low-carb, gluten-free, and dairy-free bowl makes a satisfying meal.
If you have leftover steak or roast beef and wonder what to do with it, try these noodle bowls. I tested the recipe with roasted tri-tip and leftover grilled steak — both worked beautifully.
This recipe uses shiratake (konjac) noodles, sometimes sold as Miracle Noodles. They’re low in carbs, gluten-free, and nearly calorie-free, made from the konjac root native to parts of Southeast Asia.
Konjac (also called devil’s tongue or voodoo lily) yields a starchy corm that is processed into glucomannan powder, a highly absorbent fiber used as a gelling agent. Traditionally konjac is formed into a firm cake and pressed through a grate to make thick noodles; commercially you’ll find it shaped into various noodle and rice alternatives.
Miracle noodles typically list zero calories and show carbohydrates with matching fiber, resulting in a net carb count of zero. They can have a slight odor when you first open the package; rinse them thoroughly and pat dry with paper towels, squeezing gently to remove excess liquid. Once dry they’ll readily absorb the flavors of the dressing and other ingredients.
The recipe below is quick and flexible. I developed it to use leftover steak, but you can grill fresh steak specifically for the dish — be sure to slice it very thinly with a sharp knife. Use any vegetables you prefer; I chose cucumber, snow peas, red pepper, carrot, green onion, and bean sprouts—typical components of a Thai beef salad. The bowl is a complete meal with about 10 net carbs per serving, making it both filling and flavorful.
Have a favorite way to prepare shiratake noodles or a tip to share? I’d love to hear about it.
This delicious and hearty Thai Beef Salad Noodle Bowl is about 10 net carbs
[Disclosure: This recipe and post contain affiliate links.]
Low Carb Thai Beef Salad Noodle Bowl
Ingredients
Thai Beef Salad Noodle Bowl
- 2 packages Miracle Noodles (shiratake/konjac)I used Konjac Foods brand
- 2 ounces cucumberspiralized or thinly sliced
- 1 ounce snow pea pods
- 1 ounce red bell peppersliced thinly
- ½ ounce carrotsliced on the bias
- ½ ounce green onionsliced on the bias
- 1 ounce bean sprouts
- 5 ounces steaksliced very thinly
Coconut Lime Cilantro Dressing
- ½ cup coconut milkfull fat, from a can
- 3 tablespoons lime juice
- 2 tablespoons fish sauceuse a high-quality fish sauce you like
- 2 tablespoons erythritol
- ½ ounce cilantro
- 1 clove garlic
- 4 leaves basil
- 4 leaves mint
Instructions
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Open the shiratake noodle packages and rinse them thoroughly in a colander. Let them drain and squeeze gently to remove excess liquid.
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In a blender, combine coconut milk, lime zest, lime juice, garlic, fish sauce, and erythritol. Blend on low until smooth.
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Slice the vegetables (except snow peas) and the steak very thinly.
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Place snow peas in a microwave-safe bowl with 1 tablespoon water, cover, and microwave 40–50 seconds. Transfer to ice water briefly to stop cooking, then drain.
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Chiffonade the basil and mint with scissors or a knife.
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Pat the shiratake noodles dry on paper towels and place into serving bowls. Toss them with most of the basil, mint, and the coconut-lime dressing, reserving a little dressing to drizzle on top.
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Arrange the steak and vegetables over the noodles in an attractive pattern, then drizzle with the remaining dressing and serve.
Notes
Nutrition
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Calories: 325kcal
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Carbohydrates: 21g
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Protein: 17g
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Fat: 24g
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Fiber: 11g
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